March 02, 2016

Gobi (Cauliflower) Manchurian Gravy

Gobi Manchurian!! The name itself tempting to have it isn't it?Here is the best restaurant style Manchurian gravy recipe which is the all time favourite side dish for any Indian bread varieties like Roti, Phulka, Naan and Chapatis. With available ingredients at home, You can make very easily the mouth watering Manchurian by following this step by step recipe. The dry Manchurians are the most preferred starters of the IndoChinese cuisine...

How to make Gobi (Cauliflower) Manchurian Gravy?

STEP 1

Boil water in a broad vessel and put the florets in it and allow to boil for 10 minutes.Then drain the water out and keep the florets aside.Mix cornflour, maida, garlic ginger paste, salt, red chilli powder in a broad vessel with some water and bring it to paste consistency.

Put the florets in to it and mix well.Make sure the florets are well coated with he batter.(This can be made in advance and be refrigerated)Heat oil in a pan and fry them till they become golden brown.

Don't put the florets too much into the oil.Give space for stirring and frying

STEP 2

Heat a wok with oil.Fry the garlic, ginger, chillies till they become brown.Add onions and fry. Add the bell peppers/spring onions and stir.Do everything in the high flame which is the must for any Indo chinese recipe.

Now add all the sauce, salt and chilli powder and mix well.Pour the corn flour mix into it and stir till the gravy thickens in few minutes.Switch off the stove.Add the deeply fried crispy cauliflower manchurians to the gravy before serving to maintain the crispness.

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ABOUT AUTHOR

Hi! I am Subhashni Venkatesh, native of Kanyakumari district, brought up in Tiruchirapalli and settled in Tirunelveli. I started exploring cooking from the age of 15. I work as a teacher and my colleagues love to get recipes from me.. More »